December 28, 2012

YeastSpotting 12.28.12

Loaves and Rolls, First Batch
Page 1
Loaves and Rolls, Second Batch
Page 2
Sweet Breads and Pastries 
Page 3
YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive.

December 27, 2012

Help Save SFBI!

I learned much of what I know about baking at the San Francisco Baking Institute, a tremendous resource for both professional and hobby bakers. Founder and president Michel Suas has built something truly special and unique in the artisan baking community, and now the school is in danger of being closed while the state processes SFBI’s application for renewal of its licensure.

– Update 12/28/12: The state of California has agreed to allow SFBI to continue operating while its application is being processed. Thanks to all supporters! –

How can you help? Sign this petition to allow the school to remain open while the red tape is being processed. Send statements of support to . Share with your friends. Please help this remarkable place to continue offering the best artisan baking education in the country!

Here is the full text of a letter I received from the SFBI staff:

(Read more…)

December 21, 2012

YeastSpotting 12.21.12

Loaves and Rolls, First Batch
Page 1
Loaves and Rolls, Second Batch
Page 2
Sweet Breads and Pastries
Page 3
YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive.

December 18, 2012

Panettone

I started making panettone at Christmastime in 2006. Over these few years, I have tried variations on the recipe (here’s a chocolate one, and here’s one studded with bits of chocolate and ginger), but this is the one I keep coming back to. I still hold my breath each time I make it, because it’s fussy and needs to be pampered. But given patience, discipline, and a loving hand, it does not disappoint. Light and buttery, citrus-y sweet and holiday-special, its baking is a ritual that comforts and satisfies me. Sharing it with my family, and with you, makes me unreasonably happy.

 I first posted this panettone in 2007, and the recipe hasn’t changed. But I have accumulated a few refinements and lessons learned, so I thought it was time, once again, to tell you everything I know about making panettone.

(Read more…)

December 17, 2012

Apple Kuchen

For this month’s Bread Baking Babes assignment, Gretchen Noelle (Provecho Peru) chose this Apple Kuchen, a German apple …. cake? Yes, “kuchen” is German for cake, but this yeasted pastry is more like a cross between a cake, a bread, and a scone, topped with apple pie filling. It is a snap to make and keeps fabulously well. In fact, now, four days after baking, I think it is even better — more moist and richer-tasting — than on day one.

You will find the Apple Kuchen recipe on Gretchen Noelle’s blog. I followed it pretty much whole, except for a couple of things. I  – being me — used instant yeast (5.2 grams) instead of active dry. Like Gretchen Noelle, I made up my own definition of apple pie spice: 1/2 teaspoon cinnamon; 1/4 teaspoon each allspice, ginger and nutmeg; and 1/8 teaspoon cloves. And I forwent the cream cheese topper because I just felt like going topless.

This is a recipe I would encourage tweaking, especially the filling. The other kuchen-conquering Babes have ideas and advice: Elizabeth (blog from OUR kitchen), Elle (Feeding My Enthusiasms), Tanna (My Kitchen in Half Cups), and Lien (Notitie van Lien). Details about baking with us as a Buddy are at the end of Gretchen Noelle’s post. Happy holidays from the Babes!

December 14, 2012

YeastSpotting 12.14.12

This week’s YeastSpotting is dedicated to our dear friend MC (Farine), who has suffered unimaginable loss in the senseless and devastating tragedy in Connecticut today. Our hearts are with you, MC.

Loaves and Rolls, First Batch
Page 1
Loaves and Rolls, Second Batch
Page 2
Flat Breads, Sweet Breads, and More
Page 3
YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive.

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  • The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight...
    --M.F.K. Fisher, The Art of Eating

  • a few of my baking books

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    This work is © 2007 – 2012 by Wild Yeast. If you would like to use something you see here, please ask me.